http://www.nytimes.com/2006/10/25/dining/25fruit.html

"THE apples of autumn are as crisp and juicy as ever. But most will 
be staying that crisp and juicy, if less aromatic, months longer 
because of a gas called SmartFresh that growers and packers are using 
to slow ripening. 

SmartFresh is just starting to be used effectively on produce other 
than apples. Cantaloupes and bananas treated with it are already 
being sold.

Officials of the manufacturer, AgroFresh, as well as apple 
wholesalers, say that 55 to 60 percent of the apples sold in the 
United States are treated with SmartFresh, a synthetic gas introduced 
in 2002. The cost to growers is about a penny for every pound of 
apples, and the treatment is most likely harmless to humans, 
according to pesticide experts.

The gas blocks the ripening effect of ethylene, a natural plant 
hormone that makes fruit ripen and eventually decay. A six-month-old 
Jonagold treated with SmartFresh is as firm as one stored for two 
months under traditional methods, and a Red Delicious stays crunchy 
for three weeks after storage, instead of one, according to James 
Mattheis, a postharvest physiologist for the federal Agriculture 
Department in Wenatchee, Wash.

Since the 1960's growers have kept apples firm in warehouses by 
reducing oxygen and raising carbon dioxide levels in what is called 
controlled atmosphere storage. That has allowed some varieties to be 
sold all year, although they don't keep their full flavor and can go 
soft and mealy in stores and homes.






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